Thursday, September 19, 2013

Random Rambles, Part One

My plants are thriving with the subtle shift to fall weather. Warm days, with cool breezes. They are bursting with one last shout of color and productivity, setting up their seeds, preparing for the winter.

Yup, the zucchini, too. I thought they slowed down, but they, too, seem to be putting forth one last effort. Which means a bunch of zucchini to deal with. My neighbor said she would take some - she was smart enough not to plant them because she knows what happens. Not to say I won't plant any next year. I am sure I will. But, there are moments when it is just too much.

I made a batch of zucchini bread that was dry and bland. That failure helped me remember a recipe from my sister-in-law, Cathy. When we were newly married, we lived near them in the Denver area. Whatever she grew flourished and whatever she cooked was yummy - I learned a lot from her in my early wife days. I dug back through old, stashed recipes and found this, in her own writing. A nostalgia moment. The paper was torn, stains splashed on, obviously a well used recipe.

Do you ever roast vegetables? It is a yummy, easy way to cook them. Pop them in the oven with some chicken for a simple and quick dinner. Last week I wrote about eating a rainbow of fruits and vegetables.Roasted RainbowRed - red peppersOrange - carrotsYellow - summer squashGreen - zucchiniBlue - purple onionsViolet - beetsPotatoes
Cut vegies, any combination of colors, in slices or wedges, spread in 9x11 glass baking pan. Sprinkle with olive oil and Italian seasoning, stir. Bake 350, an hour or a little longer until tender, stirring once to help cook them evenly. I added the zucchini and yellow squash at the halfway point, as they tend to get overcooked.

Have you used a Misto? I used a cooking spray for years, loving the convenience, knowing the chemicals used to make it spray weren't good. I found mine at Bed, Bath and Beyond. Add 1/3 cup olive oil, pump it six or seven times, spray. It needs to be refilled now, a couple of months later. No nasty chemicals, just pure olive oil. With the convenience.

1 comment:

Yes, with autumn's cooler climate I place veggies in a roasting pan. I drizzle with olive oil and stir but I read how spraying with olive oil is a good way of coating them. Yours are so colorful and look delicious. Karen A.

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About Me

Traveling lighter is an on-going process, learning to live lightly - for me, this means simplifying, nutrition and exercise, and learning to appreciate and be grateful for the little things each day. I will post short stories I write, and occasional random thoughts with photos. Will you join me, to connect and build a bridge of words?